Oven roasted teriyaki chicken with homemade teriyaki sauce

Oven roasted teriyaki chicken with homemade teriyaki sauce

Chicken breasts or thighs are coated with sweet and rich homemade teriyaki sauce and baked in the oven. Put the grilled teriyaki chicken on the rice for a complete meal!

I like teriyaki chicken in all forms (we especially like them as wings or our crock pot version), and this grilled version is delicious! The rich Asian sauce makes this dish one of our family’s favorite dinner recipes.

Simple meal for a busy workday evening

Say hello again! This is Alicia from Baker upstairs, I have a very delicious and simple dinner recipe to share with you. This roasted teriyaki chicken couldn’t be easier to make, and it was tender and fragrant. This is the perfect simple main course for a busy workday evening!

Does your family like chicken as much as mine? It appears on our menu at least 2-3 nights a week, and it has always been a favorite of children. I like that there are so many delicious and different ways to prepare chicken.

I often make this roasted teriyaki chicken because I always have all the ingredients on hand. This is a family favorite, and it always turns out delicious!

Making and baking

The key to this recipe is Homemade teriyaki sauce. It is the perfect combination of saltiness and sweetness, which adds so much flavor to the chicken.

The sauce is made with simple ingredients that are easily found in grocery stores and takes about ten minutes. When the sauce is ready, just pour it on the chicken and bake it!

You can use chicken breast or thigh for this recipe, And it’s delicious either way. I generally prefer chicken breasts, but using chicken thighs will give you a richer flavor and extra tender meat.

tip: I was in a hurry when I made the chicken and completely forgot to line the pan with parchment paper or foil, but it was a great idea to do so.

Teriyaki sauce will caramelize and turn black during cooking, if you don’t arrange it on the baking tray, it may be difficult to clean up afterwards. You need to roast the chicken for about 25-30 minutes, or until the internal temperature reaches 165 degrees.

Service tips

We usually put chicken on rice with steamed vegetables next to it (for a healthier version, you can eat it with our cauliflower rice). You can also pair it with Asian noodles or fried rice. This is a simple, delicious and easy-to-prepare meal that my kids love.

There are 4 recipes below, But if you want to feed the crowd, you can easily double or triple the recipe. This grilled teriyaki chicken has always been my favorite!

We also like to make sauces Advance time, And then add it before baking.If you have leftovers, be sure Shop It can be stored for up to 4 days in an airtight container in the refrigerator.

For more teriyaki recipes, please try:

Course main course

Japanese cuisine

Preparation time 10 minutes

Cooking time 25 minutes

Total time 35 minutes

4 servings

Calories 332 kcal

Author Little Luna

  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • 1 tablespoon cornstarch
  • 1 tbsp water
  • 1/3 cup sugar
  • 1/2 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground ginger
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or foil. Put the chicken in the baking dish and set aside.

  • In a medium saucepan, combine cornstarch, water, sugar, soy sauce, apple cider vinegar, garlic, ginger, sesame oil, and sesame seeds. Simmer the mixture over medium-high heat. Simmer for 3-5 minutes, or until thickened.

  • Remove the sauce from the heat and pour it over the chicken, completely covering the chicken. Bake for 25-30 minutes, or until the chicken is cooked through. Served on rice.

  • Check more articles in our categories Recipes & News and Tips and Tricks.
  • This Article is produced by foodmorning.fr Staff which is a team of expert writers and editors led by Serena Robert trusted by millions of readers worldwide.
  • Leave A Reply

    Your email address will not be published.

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept